Dark Part
- ½ cupful Swift's Premium Oleomargarine
- ¾ cupful milk
- 1½ teaspoonfuls baking-powder
- Yolks of 4 eggs
- ½ pound of raisins
- 1½ cupfuls sugar
- 3 cupfuls flour
- 1 dessertspoonful each of cinnamon, cloves, allspice, and nutmeg
- 1 pound of figs
Cream the oleomargarine and sugar. Add the egg-yolks, well beaten, then the milk. Sift the baking-powder and spices with the flour and add gradually. The raisins should be seeded and dredged with flour, and the figs should be cut in small pieces and dredged with flour and added to the batter the last thing. Put in the pan alternate layers of each part and bake in a loaf.
The Italian uses olive oil; the Swiss, butter from goat's milk; and the thrifty American housewife, Swift's Premium Oleomargarine.
Sugar Cookies
- 1 cupful Swift's Premium Oleomargarine
- 1 cupful sour milk
- 1 teaspoonful soda
- 2 cupfuls sugar
- 3 eggs, well beaten
- Flavoring to taste
- Flour enough to roll out thin
Cream the oleomargarine and sugar. Add the eggs, whites and yolks beaten together. Dissolve the soda in the sour milk. Add this and then the flour. Roll out thin. Just before cutting out the cookies sift granulated sugar on top and roll it in slightly, then cut out cookies with cookie-cutter and bake in a moderate oven.
Lemon Pie
- 1 cupful sugar
- 2 tablespoonfuls flour
- Yolks of three eggs
- 1 cupful water
- Juice and grated rind of 1 lemon
- A lump of Swift's Premium Oleomargarine the size of an egg
Put all together in an oatmeal cooker and cook over hot water until thick. Take from the fire and cool a little. Line a deep pie-plate with crust, pour in the lemon mixture, and bake in a moderate oven until the crust is done. Remove from the oven and have ready the whites of the three eggs, beaten up stiff, with three level tablespoonfuls of powdered sugar; spread this meringue smoothly over the pie, return to the oven, and bake a light brown.